imperialipa
Well-Known Member
I have seen on White Labs that they dont recommend resuing yeast from a 6.5% or higher ABV.
The cost or re-growing fresh batches each time gets pretty high.
According to my math to do a 2bbl batch I would need 9 smack packs and 5.4 gallons of starter.
I looked into buying pitchabe 2bbl but its $183.00!!! That would seriously cut into my profit.
But if repitching effects the quality of the final product then you have to do what you have to do and eat the cost.
So my question is there anyone out there brewing IPA's with a ABV at 7%reusing their yeast with no ill effects?
If so how many times do you reuse? I do not have a yeast lab YET .... so I have no means of staining/counting the cells to test vitality and viability for each batch prior to pitching.
Any suggestions are greatly appreciated.
The cost or re-growing fresh batches each time gets pretty high.
According to my math to do a 2bbl batch I would need 9 smack packs and 5.4 gallons of starter.
I looked into buying pitchabe 2bbl but its $183.00!!! That would seriously cut into my profit.
But if repitching effects the quality of the final product then you have to do what you have to do and eat the cost.
So my question is there anyone out there brewing IPA's with a ABV at 7%reusing their yeast with no ill effects?
If so how many times do you reuse? I do not have a yeast lab YET .... so I have no means of staining/counting the cells to test vitality and viability for each batch prior to pitching.
Any suggestions are greatly appreciated.
